9 years ago

Mini Peanut Butter and Jelly Pop Tarts
[Vegan, Gluten-Free]

AM By: Annie McGee

Author Bio

Gluten-free, vegan food served with lots of love. Annie lives in central Ohio and blogs... Read More

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Discover more recipes with these ingredients

Mini Peanut Butter and Jelly Pop Tarts [Vegan, Gluten-Free]

11-12

Dairy Free

Make tiny, adorable DIY pop-tarts with only a handful of ingredients! The pastry layers of these poptarts are made with oats and peanut butter and are each filled with a delicious, no-mess jelly filling made from frozen blueberries and dates. If you are feeling extra DIY-happy, break out some cookie... Read More

Ingredients You Need for Mini Peanut Butter and Jelly Pop Tarts [Vegan, Gluten-Free]

For the Crust:

1 cup of rolled oats, ground to flour (gluten-free if necessary)
3/4 cup creamy peanut butter
8 pitted dates, softened in hot water
Pinch of salt

For the Jelly:

2 cups frozen Maine blueberries
5 pitted dates

For the Sprinkles:

Coarse flake sea salt
Zest from one lemon

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How to Prepare Mini Peanut Butter and Jelly Pop Tarts [Vegan, Gluten-Free]

1. Set the blueberries out to defrost for about 1/2 hour.
2. To make the pastry crust, blend together the dates, peanut butter, and the oat flour. It should ball up in your blender or food processor.
3. Roll the crust out to 1/8-inch thick, then cut rectangles that are 1 1/2-inch by 2 1/2-inches. should end up with 22-24 rectangles. If they get hard or crusty to roll at the end of the batch, roll the dough in your hands for a bit to warm up the peanut butter oils.
4. To make the jelly, place the defrosted blueberries and the five dates in a small saucepan over medium high heat. Cook, covered for 6 minutes and uncovered for 5 minutes. Remove from heat. Allow to cool for a few minutes.
5. Blend the blueberries to an even consistency.
6. Place 1/2 to 3/4 of a teaspoon of jelly on a crust rectangle and cover gingerly with another rectangle. Don't pinch the ends together with a fork- just press together gently with your fingers.
7. Sprinkle lemon zest and a little bit of salt over top. If you want, use little cookie cutters to make the top more festive.